TO MAKE THE DIPPING SAUCE
in a sm a l l bowl, combine all ingredients. set aside.
TO MAKE THE SALMON CAKES
IN A FOOD processor, combine salmon, cilantro, scallions, ginger, and lime zest. Pulse until combined. Add egg white, miso, and brown sugar. Pulse until thoroughly incorporated. Form into 8 flat 3-inch-wide patties.
TO COOK THE SALMON CAKES
Heat oil in a large nonstick skillet over medium heat until hot but not smoking. Add patties and cook, turning once, until golden on both sides and cooked through, 3 to 4 minutes per side. If your pan isn’t large enough to hold all the patties, transfer finished cakes to a cookie sheet and hold in a 200°F oven. Serve cakes immediately with dipping sauce.

Notes

Salmon cakes – salmon patties can be made a day ahead, stored on half sheet pans lined with parchment, wrapped with plastic in the freezer or a very cold fridge. The dipping sauce can also be made a day ahead. On the day of – patties can be cooked and held in the oven on sheet pans until service.
Prepared by Chef Kathleen Daelmans , Holly Valenti, and Vanessa Parker with ChefandtheFatman at Rich's/Macy's on 02/12/2005. Mike Stock substituting for Chef Fred G.